Chicken with ragout and crusty bread

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, Chicken with ragout and crusty bread. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Chicken with ragout and crusty bread is one of the most favored of current trending meals in the world. It is simple, it's fast, it tastes delicious. It is appreciated by millions daily. Chicken with ragout and crusty bread is something which I have loved my whole life. They are nice and they look wonderful.

Many things affect the quality of taste from Chicken with ragout and crusty bread, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken with ragout and crusty bread delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Chicken with ragout and crusty bread is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Chicken with ragout and crusty bread estimated approx 60 mins.

To get started with this particular recipe, we have to prepare a few ingredients. You can have Chicken with ragout and crusty bread using 12 ingredients and 6 steps. Here is how you can achieve it.

Ingredients and spices that need to be Make ready to make Chicken with ragout and crusty bread:

1. 1 loaf crusty bread
2. 4 piece chicken, skin on
3. 1 tsp dried rosemary
4. 1 pinch black pepper
5. 1 tbsp olive oil
6. 1 onion
7. 1 clove garlic
8. 1 aubergine (eggplant!)
9. 1 courgette
10. 1 tsp dried thyme
11. 185 ml wine, dry white (such as sauvignon blanc)
12. 1 can chopped tomatoes

Instructions to make to make Chicken with ragout and crusty bread

1. Heat the oven to 180 C. Season the chicken with olive oil, rosemary and black pepper, and place into the oven.
2. Meanwhile, chop the onion, garlic and aubergine and fry in a little olive oil until softened.
3. Chop the courgette and add to the pan and cook for 5 minutes or until the edges of the aubergine are brown and softened.
4. Add a glass of dry white wine and 1 tsp each of dried thyme and rosemary and simmer until the wine has reduced by half.
5. Add the tomatoes to the pan and add 1 tbsp harisa, and simmer tmtgj the ragout is nice and thick and the chicken has pulled away from the bone (approx 30 mins).
6. Serve with some nice crusty bread.

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